In this hands-on course at our Bakery Innovation Center, in cooperation with TU München and ETH Zürich, our bakery experts will help you to explore different flour passages and their influence on baked goods.
You will learn about:
- The theory and practice of milling technology in our school mill
- The basics of flour fractionation and analytics
- The impact of grain passages and flour components on analytics, with baking trials
- The effect of starch and protein damage on baked goods, with demonstrations that include gluten-free and pseudo-cereals
At the end of the course you will have a deeper understanding of how different flour passages can affect your baked goods and be ready to put what you have learned into practice.